Oysters rockefeller
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Oysters rockefeller
  Oysters    Appetizers  
Last updated 6/12/2012 12:47:28 AM. Recipe ID 8200. Report a problem with this recipe.
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      Title: Oysters rockefeller
 Categories: Appetizers
      Yield: 6 Servings
     36    Oysters
      1 lb Spinach, fresh
      1 c  Scallions, finely chopped
    1/2 c  Celery, finely chopped
    1/2 c  Parsley, finely chopped
      1    Clove garlic, finely minced
      1 cn Anchovies, (2 ounce)
      8 tb Butter
      1 tb Flour
    1/2 c  Heavy cream
      1 tb To 2 tb Pernod (or other
           -anise flavored liqeur)
           1.  Preheat oven to dg450.
      2    Open the oysters, leaving
           -them on the half shell and
  Oysters Rockefeller
  serves 6 (or more)
  reserving the oyster liquor.
  3.   Pick over spinach and remove any tough stems and blemished
  leaves. Rince  well  and put in a saucepan. Cover and cook, stirring,
  until spinach is wilted. Cook briefly and drain well. Squeeze to
  remove excess moisture. Blend or put through a food mill. There
  should be about 2 cups.
  4. Put the scallions, celery, and parsley into the container of an
  electric blender and blend.  There should be about 1 cup finely
  5.  Chop the anchovies and garlic together finely.
  6.   Heat  4  tablespoons of butter in a skillet  and add the
  scallion and celery mixture.  Stir about 1 minute and add the
  anchovie mixture. Cook, stirring, about 1 minute, and add the
  spinach. Stir to blend.
  7.   Heat  remaining 4 tablespoons of butter in a saucepan and add the
  flour.  Blend,  stirring with a wire whisk, and add oyster liquor,
  stirring vigorously with the whisk. Stir in the cream. Season with
  Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture and
  Pernod. Let cool.
  8.   Spoon equal portions of the mixture on top of the oysters and
  smooth over the tops.  Sprinkle with Parmesan cheese. Bake about 25
  minutes or until piping hot.
  Note:  The same spinach topping is equally as good, (some think
  better), with clams on the half-shell. (Clams Rockefeller)

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Recipe ID 8200 (Apr 03, 2005)

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